Black garlic can be made in the oven by placing the garlic in a tightly wrapped container in an oven set to about 140 degrees Fahrenheit.
Making black garlic is easy to do at home and all you need to do to make black garlic is to follow the directions below.
Just moderate heat and time will convert a fresh head of garlic into this creamy black concoction.
Maintaining garlic at 140 °F / 60 °C for about 4 weeks (while ensuring that the garlic does not dry out) will produce excellent results.
A slow cooker is a good way to make black garlic as it heats and cooks the black garlic at a slow steady temperature.
You can make black garlic in a sous vide which is perfect for slow cooking the black garlic to perfection.
Other things you can use to make black garlic in are a slow cooker, rice cooker or even an electric yogurt maker.
You can freeze black garlic by freezing the black garlic in oil.
To freeze black garlic take the black garlic and Mince or chop the black garlic up and then partially fill an ice cube tray, cover completely with olive oil and then after the garlic is frozen in the ice cubes of olive oil you can then place the garlic and olive oil ice cubes in a plastic bag.
Then freeze it.
Or just add some olive oil to a plastic bag and put the chopped up or minced black garlic in the bag of olive oil and freeze it.
The black garlic should keep frozen for up to a year but it's best to consume the black garlic within 6 months of freezing it for the freshest garlic.
Black garlic is better than regular garlic as black garlic is much healthier and contains more antioxidants, nutrients, vitamins and minerals.
Although even regular garlic is still healthy but the black garlic is the healthier garlic variety.
Also when compared to regular garlic the black garlic does not release a strong offensive flavor owing to the reduced content of allicin.
Also the Enhanced bioactivity of black garlic compared with that of fresh garlic is attributed to its changes in physicochemical properties.
Black Garlic can lower your cholesterol which also reduces your risk of developing heart disease.
Even regular garlic can help lower your cholesterol too.
Both Black Garlic and regular garlic have been shown in studies to lower your levels of cholesterol and triglycerides, which in turn reduces your risk of heart disease.
If the black garlic is in a package then the black garlic will keep up to 3 months as long as it remains sealed and can be kept at room temperature.
Once opened the black garlic will keep for up to 1 month at room temperature.
If you want to keep the black garlic longer you can refrigerate the black garlic and the black garlic when refrigerated can last from 4 months to as long as 6 months.
You can also freeze the black garlic and keep the black garlic for up to a year.
When frozen the black garlic will last for up to a year and sometimes longer but the longer the black garlic remains frozen the less fresh it becomes.
It's best to just eat the fresh black garlic within a few months of buying it or picking it from the garden.
Garlic whether black garlic or regular garlic is most healthy when it's fresh.